Quick Creamy Lemon Orzo with Greens
You'll be needing a big spoon for this wonderfully creamy pasta bowl with silky lemon orzo, baby spinach and peas. Oh, you'll also need around 10-minutes to get this on the table. This is fast food at its most fabulous.
- 1 tbsp olive oil
- 1 leek white only, finely sliced (use a small white onion in a pinch)
- 3 garlic cloves minced
- 2 tsp dried oregano
- 1 cup uncooked orzo
- 1/4 tsp sea salt
- 2 cups vegetable stock
- 1/2 cup dairy-free milk
- zest and juice of 1 lemon
- 1/3 cup green peas frozen or fresh
- 1 tbsp vegan butter spread
- 1 cup finely sliced spinach
- 1/4 cup vegan parmesan (optional)
Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn't stick to the pan, adding the peas at the 5-minute mark.
Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
Add parmesan cheese if you like although it isn't necessary. Serve and enjoy.
Calories: 321kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 889mg | Potassium: 344mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2245IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 2mg